Tuesday, August 8, 2017

Braised Pork with Potatoes

Another delicious recipe from Every Grain Of Rice by Fuchsia Dunlop. The author describes this as a heart-warming stew, one of those you find on display outside Sichuanese restaurants specialising in braised dishes. This stew uses just a few ingredients, the main ingredient that gives the lovely red colour and delicious flavour, is the Sichuan chilli bean paste.

I have used wavy potatoes instead of floury. As suggested by the author, carrots or other root veggies can be used instead, whichever we prefer, or a mixture of root veggies. The next time I would use daikons, one of my favourite root veggies in stews.

The Sichuan chilli bean paste makes a delicious flavourful stew with the pork braised to a soft tender texture. With a bowl of hot fluffy rice, makes a satisfying meal.

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Welcome to my kitchen! My name is Joyce and I'm currently residing in Selangor, Malaysia. I love to bake and trying out new recipes from my ever increasing collection of cookbooks.
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